Halloween Black Forest Entremet – A Spooky-Chic Dessert with Cherry & Dark Chocolate
With a hauntingly delicious Black Forest-style entremet layered with cherry confit, vanilla Namelaka, chocolate sponge, and dark chocolate mousse.This festive Halloween entremet brings together rich dark chocolate, silky vanilla cream, and tart cherry confit for an elegant twist on the Black Forest classic.When Halloween meets French pastry artistry, magic happens. This Halloween Black Forest Entremet is a bold reinterpretation of the classic Forêt Noire, perfect for the spooky season. Layers of airy cocoa sponge, creamy vanilla Namelaka, tangy cherry confit, and luscious dark chocolate mousse come together over a crunchy chocolate base. The final touch? A glossy dark chocolate mirror glaze that turns this dessert into a show-stopping centerpiece for your Halloween table. Elegant, festive, and full of flavor, it’s the ideal treat for chocolate and cherry lovers alike.
Ingredients
🕯️ Dark Chocolate Mirror Glaze
- 90 g sugar
- 90 g glucose
- 50 g water
- 90 g dark chocolate 72% Ebène Weiss
- 3 gelatin sheets
- 40 g unsweetened condensed milk
👻 Vanilla Namelaka
- 75 g heavy cream
- 45 g milk
- ¾ gelatin sheet
- 70 g white chocolate 34% Weiss
- 1 Madagascar vanilla bean
🕷️ Chocolate Crunch Base
- 50 g cocoa sablé biscuits
- 25 g dark chocolate Ebène Weiss 72%
- 1 tbsp almond-hazelnut praliné
🧁 Cocoa Sponge Cake
- 1 large egg
- 35 g all-purpose flour
- 40 g sugar
- 10 g unsweetened cocoa powder
- Pinch of baking powder
🩸 Cherry Confit
- 400 g sour cherries griottes
- 40 g sugar
- 2.5 gelatin sheets
🎃 Dark Chocolate Mousse
- 400 g heavy cream
- 200 g dark chocolate 72% Ebène Weiss
Mastering Textures and Flavors📗 Download your PDF now!
Instructions
🍫 Dark Chocolate Mirror Glaze – Day Before
- Heat sugar, glucose, and water to 103°C.
- Pour over condensed milk, add softened gelatin, then stir in the chocolate.
- Blend until smooth, strain to remove air bubbles.
- Cover and refrigerate overnight.
- 🍦 Vanilla Namelaka – Day Before
- Melt white chocolate. Heat milk, add softened gelatin, and combine with chocolate.
- Stir in cream and vanilla.
- Cover with plastic wrap (contact film) and refrigerate overnight.
🍪 Chocolate Crunch Base
- Melt chocolate with praliné, stir in crushed cocoa sablé biscuits.
- Press into a 16 cm ring and refrigerate.
🍰 Cocoa Sponge Cake
- Whisk egg and sugar until pale and tripled in volume.
- Gently fold in sifted flour, baking powder, and cocoa.
- Pour into a 16 cm ring and bake at 180°C for 15 minutes.
- Cool and cut into two discs.
🍒 Cherry Confit
- Cook cherries with sugar over low heat until softened.
- Blend roughly, then add softened gelatin.
- Let cool before using.
🧊 Assembly – Insert (Montage 1)
- Layer the crunch base, one sponge disc, half of the cherry confit.
- Pipe vanilla Namelaka over the confit. Freeze for 1–2 hours.
- Add remaining confit, second sponge disc.
- Freeze the insert at least 5 hours.
🍫 Chocolate Mousse
- Heat 100g of cream to a boil and pour over melted chocolate.
- Whip the remaining 300g cream to soft peaks.
- When the ganache reaches ~45°C, fold in the whipped cream.
- Pour mousse into an 18 cm ring with acetate lining, then insert the frozen core.
- Smooth the top and freeze overnight.
👻 Final Assembly – Day of Serving
- Warm glaze to 37°C.
- Unmold frozen entremet and glaze it evenly.
- Refrigerate 6–7 hours before serving.
Tried this recipe?Let us know how it was!
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.